01
Qualification objective
For candidates developing fundamental patisserie competence.
- Basic techniques
- Basic products
- Hygiene
- Mise en place
- Equipment handling
- Basic finishing
02
Entry requirements
Approved details for entry requirements in IBPE-1 remain pending publication in the official qualification specification.
03
Knowledge requirements
Approved details for knowledge requirements in IBPE-1 remain pending publication in the official qualification specification.
04
Practical competencies
Approved details for practical competencies in IBPE-1 remain pending publication in the official qualification specification.
05
Product requirements
Approved details for product requirements in IBPE-1 remain pending publication in the official qualification specification.
06
Hygiene standards
Approved details for hygiene standards in IBPE-1 remain pending publication in the official qualification specification.
07
Equipment requirements
Approved details for equipment requirements in IBPE-1 remain pending publication in the official qualification specification.
08
Examination format
Approved details for examination format in IBPE-1 remain pending publication in the official qualification specification.
09
Assessment criteria
Approved details for assessment criteria in IBPE-1 remain pending publication in the official qualification specification.
10
Pass requirements
Approved details for pass requirements in IBPE-1 remain pending publication in the official qualification specification.
11
Critical-failure conditions
Approved details for critical-failure conditions in IBPE-1 remain pending publication in the official qualification specification.
12
Examination duration
Approved details for examination duration in IBPE-1 remain pending publication in the official qualification specification.
13
Candidate rules
Approved details for candidate rules in IBPE-1 remain pending publication in the official qualification specification.